Year: 2017

GreenSpace Brands Acquires Galaxy Nutritional Foods

December 22, 2017 GreenSpace

GreenSpace Brands Inc. is pleased to announce today that it has signed a share purchase agreement dated December 20, 2017 to acquire (the "Acquisition") all of the outstanding shares of Galaxy Nutritional Foods Inc. ("Go Veggie"), which owns the Go Veggie® brand. Go Veggie is one of the leading cheese alternative brands in the United States with distribution in over 12,000 locations through most major US grocery retailers and natural food chains, along with a growing food service business. …

USDA Announces Dairy Board Appointments

December 22, 2017 USDA

Agriculture Secretary Sonny Perdue today announced the appointment of 13 individuals, including 12 dairy producers and one importer, to serve three-year terms on the National Dairy Promotion and Research Board. Their terms begin immediately and end on Oct. 31, 2020. …

BakingTech 2018: Registration Brochure Is Now Available

December 22, 2017 American Society of Baking

The BakingTech 2018 Registration Brochure is now available online. The Conference will be held February 25 – 27, 2018 at the Hilton Chicago, Chicago, Illinois. Don't miss out on joining your friends and colleagues for "The Best Week in Baking." This year's theme is Sustainability – Success through People, Products and Productivity, and the line-up of speakers and networking opportunities will make this the BEST ASB meeting ever. …

D.C.’s First Whole Grain Bakery & Mill Arrives In Shaw

December 22, 2017 Andrea Adleman, DC Eater

Baker Jonathan Bethony is looking pensively into the giant mixer that’s activating, enlivening, and strengthening a batch of dough at Seylou Bakery & Mill, the new production facility and cafe officially opening Thursday, November 30, in Shaw. …

AIB International: Is Your Dough Showing Symptoms Of Stress?

December 22, 2017 AIB International

The mechanical steps that transform flour and other ingredients into baked products, produce a dough that should go easily through the different stages of bread manufacturing. However, every dough can only take so much physical work before quality declines. …